I’m not really a desert person I must admit, but I do enjoy something sweet now and again. Not too sweet though which is why this was a winner. Panna cotta is a set milk pudding which is light and mousse-like. I adore raspberries and knew they would make a perfect addition to the dish. The resulting pudding was not too rich, not too sweet and had a lovely lingering raspberry flavour. Thank god I made four!
275ml double cream
200g fresh or frozen raspberries
4 tablespoons icing sugar
2 sheets gelatin
Soak the gelatin sheets in cold water for 5 minutes. While they’re soaking, pour the milk and 200ml of the cream into a small saucepan and bring to a gentle simmer. Simmer, without boiling for 5 minutes until reduced slightly. Add the gelatin sheets and stir until they’ve dissolved. Remove from the heat.
Pour the remaining cream into a bowl and whisk in the icing sugar until the cream just starts to thicken. Pour in the gelatin cream and stir thoroughly.
Blitz the raspberries in a food processor then pass through a sieve into the cream mix. Stir well then divide between 4 small bowls or ramekins. Cover with plastic wrap and chill in the fridge for at least 4 hours.
You can serve them directly from the bowl or dip the bowl into hot water for 10 seconds then invert onto a plate and decorate as you like.